Mango Sticky Rice. Mango sticky rice (Thai: ข้าวเหนียวมะม่วง, RTGS: khaoniao mamuang, pronounced [kʰâ(ː)w.nǐa̯w mā.mûa̯ŋ]; Malay: pulut mangga) is a traditional Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or sometimes the hands. This mango sticky rice recipe requires just a few ingredients. Use the ripest mangoes you can find, good-quality coconut milk (avoid "lite" options), and Thai sweet rice.
You can cook Mango Sticky Rice using 5 ingredients and 6 steps. Here is how you cook that.
Ingredients of Mango Sticky Rice
- It’s of short-grain rice.
- It’s of + 50ml canned light coconut milk.
- It’s of erythritol.
- You need of salt.
- You need of cardamom.
You'd be surprised how easy it is to prepare this dessert. The main reason I order Thai food is for the mango sticky rice. Mango sticky rice is a sweet, creamy, and tangy dessert that's popular street fare in Thailand. Luckily, you won't have to cross the Pacific to enjoy this Thai treat—we've devised an easy way to make.
Mango Sticky Rice step by step
Rinse and soak rice for 30min.
Drain rice, steam for 30min or until soft.
Separately combine 350ml coconut milk, erythritol, salt & cardamom. Bring to almost a boil.
Combine rice and sauce, let sit 20-30min.
Refrigerate.
Add extra 50ml coconut milk (and water) if too dry.
Traditionally, mango sticky rice is made using Thai sticky rice that is similar to traditional sticky or glutinous rice, but it has longer grains of rice. In this recipe, we used short-grain sticky rice that I had. See more ideas about Mango sticky rice, Sticky rice, Thai dessert. Thai sticky rice with mango hits all the sweet, silky, creamy spots you want in a satisfying dessert. Mango sticky rice recipe (khao niew mamuang).
